Happy Pumpkin Week! The next few days are going to be PUMPKIN filled featuring some of my pumpkin favs. I hope this pumpkin breakfast makes for a happier Monday. The first few days after daylight savings are always weird. I felt old when I realized that I used to like daylight savings to get more to Saturday night. Now it makes for a longer Sunday.
I’ve shared quickie pumpkin muffins last year. Spice Cake + pumpkin = easy muffins. I believe Weight Watchers suggests this because there’s no eggs, and no oil. I drop in cinnamon chips. I made that into bread using some leftovers into french toast. Craisins or walnuts would be so good in here.
pumpkin bread (2 slices per person)
1/4 cup milk
1 tsp cinnamon
1/2 tsp vanilla extract
Head griddle to medium heat.
Mix up eggs, milk, cinnamon, and vanilla into a shallow dish.
Dunk pumpkin bread into the liquid mix on both sides.
Cook on the griddle for 3 minutes on each side, flipping once.
Serve with butter and syrup.
I loved this. It was also a really seasonal bfast made of some pumpkin bread that was getting stale. This idea came to me at a local diner which uses banana bread for french toast. This would work with any sweet bread! How great would lemon poppyseed be? Or blueberry pound cake? Yum! It would be easy for a crowd all chopped up as french toast – bread pudding.
Make this for Thanksgiving breakfast. Stay tuned for more pumpkin recipes this week!